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	<title>TV Chefs Blog &#187; Michael Ruhlman</title>
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		<title>The &#8216;In&#8217; Word for 2008 is &#8216;Charcuterie&#8217;</title>
		<link>http://www.tvchefsblog.com/celebrity_chefs/daniel_boulud/the-in-word-for-2008-is-charcuterie/</link>
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		<pubDate>Mon, 24 Mar 2008 17:54:55 +0000</pubDate>
		<dc:creator>HarryK</dc:creator>
				<category><![CDATA[Daniel Boulud]]></category>
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		<category><![CDATA[Michael Ruhlman]]></category>

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		<description><![CDATA[I&#8217;ve decided.  The &#8220;hip&#8221; new &#8220;in&#8221; word in haute cuisine for 2008 is &#8220;charcuterie&#8221;.  And as with most things in life it&#8217;s all Daniel Boulud&#8217;s fault.  Or to his credit.
Now mind you, charcuterie is an almost ancient art and has been around forever, that said, what is it exactly?  According to [...]]]></description>
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